USA · Soups

Broccoli Cheddar Soup

The American diner classic: broccoli and carrot simmered in a milk-and-stock base thickened with a butter roux, then finished off the heat with sharp cheddar melted in a handful at a time.

40 min✻4 servings✻420 kcal
Broccoli Cheddar Soup

Ingredients

  • broccoli500 g
  • sharp cheddar cheese200 g
  • carrot1 pcs
  • milk300 ml
  • vegetable stock500 ml
  • heavy cream100 ml
  • butter40 g
  • flour30 g
  • onion1 pcs
  • garlic2 pcs
  • nutmeg1 g
  • black pepper2 g

Method

  1. 1Prep the vegetables: cut the broccoli into small florets and dice the stems (don't waste them — they're sweet and tender once cooked). Finely chop the onion, grate the carrot, and mince the garlic.
  2. 2Melt the butter in a large pot over medium heat and cook the onion until soft, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  3. 3Stir in the flour and cook it for a minute or two, stirring constantly. This roux is what thickens the soup — cooking off the raw flour taste now stops it tasting pasty later.
  4. 4Gradually whisk in the stock and milk, a little at a time, so no lumps form. Bring to a gentle simmer and cook until it starts to thicken, about 5 minutes.
  5. 5Add the broccoli and grated carrot and simmer until the broccoli is tender, 12 to 15 minutes. For a smoother soup, blend part or all of it now; for a chunky one, leave it as is or mash lightly.
  6. 6Turn the heat to low and stir in the cream, then add the grated cheddar a handful at a time, stirring until each addition melts before adding more. Keep it below a simmer — boiling makes the cheese split and turn grainy.
  7. 7Season with nutmeg, black pepper, and salt. Taste and adjust, then serve hot, with extra grated cheddar on top and crusty bread or a bread bowl.